Cranberry Chutney (Vegan)
Vegan Cranberry Chutney
I’m slowly getting ready for Thanksgiving. Very slowly. I just decided yesterday to buy some cranberries with no real intention of making sauce. I just bought them–they are a pretty cranberry color and . . . they sort of define Thanksgiving. Seriously, I bought with no intention! BUT I do know that I can freeze cranberries so even if I didn’t use them now . . . I could freeze them and use them later. Sometimes I do things that don’t really make a lot of sense. (For the record I have bought fingernail polish because it was a pretty color–but I never paint my nails AND I have lots and lots of really beautiful yarn . . . are you seeing a trend?)
The Video
My real time, on the fly video.
[Tweet “I just watched #veganRenee make and awesome Cranberry Chutney! Go watch now!”]
The Ingredients
- one smaller box of cranberries
- 1/2 of a sweet onion
- juice and zest of one Cara Cara orange (IMHO these oranges are the absolute best on earth.)
- 3 smaller carrots
- 6 cloves of garlic–which is too much!
I start with the onions on low to caramelize them . . . then add the rest.
When I was in the kitchen on this day I also prepped up my butternut squash–I had 4! I roasted them all. I will make soup, freeze some cubes and use the remaining squash for my Thanksgiving day vegan casserole.
Be Blessed as you eat with L.O.V.E.
Lovely!
I am making it often during this time…without onion, though! For Thanksgiving I made a jello mold with chopped in the processor walnuts, orange rind, apples, and cranberries. Added cubed orange flesh and dissolved jello. Delicious!
Is gelatin vegan?
Katina,
Gelatin is not vegan unless it specifically says so–I would imagine it would be make out of arrowroot or tapioca–depending on what you were using it for. I know if you cook down apple peels and cores it has a natural pectin that will thicken. I have not tried it, but in theory . . . it should work. :-)
Be Blessed.
Renee,
I might try pectin and see how it works. I will also look if there is any plant gelatin.
I never new about apple peels and cores. I tie though quince peels and cores in a piece of cheese cloth and include into the pot with the fruit. I thickens the preserves and their syrup for a jellied thicker version.
Blessings back,